white self-raising flour
1½ cup(s), (225g)
reduced fat oil spread
¾ cup(s), (180ml)
- Preheat oven to 220°C. Lightly spray a 20cm x 30cm baking tray with oil. Dust the tray with 1 tablespoon of the flour, shake out excess.
- Combine the remaining flour and sugar in a large bowl. Using fingertips, rub in the spread until the mixture resembles breadcrumbs. Using a butter knife, gently stir in the buttermilk until just combined (do not over mix). Gently knead dough on a lightly floured surface for 30 seconds or until just smooth.
- Press dough out to 2.5cm thickness. Using a 4.5cm-round cutter dipped in flour, cut out 12 scones from the dough. Arrange the scones on the prepared tray. Lightly brush tops with the skim milk. Bake for 12-15 minutes or until scones are browned and sound hollow when tapped on the base with fingertips. Serve warm.